Cheesy Crustless Spinach-Broccoli-Ham Quiche
Ingredients
4 eggs
1/2 cup skim milk
1/2 cup half& half
8 ounces shredded sharp cheddar cheese
2 tablespoons grated Parmesan cheese
1 box frozen chopped spinach, thawed and very well drained
1/2 cup onion, diced
1/2 cup broccoli, steamed until tender and rough chopped
1/2 cup lean ham or Canadian bacon, diced
1 tablespoon unsalted butter
1/2 teaspoon black pepper
1/2 teaspoon Kosher salt
of nutmeg
of cayenne pepper
2 tablespoons olive oil
Preparation
1
Preheat oven to 325-degrees F.
2
Using butter, grease the sides and bottom of a 9-inch pie or casserole pan.
3
Sprinkle the Parmesan cheese over the butter and rotate the pan to coat the cheese over its bottom and sides, much like greasing and flouring a cake pan.
4
In a saute pan over medium heat, warm the olive oil; when hot, add the onion and cook, stirring often, until tender and slightly golden.
5
Add the ham and tender broccoli and saute until everything is heated through.
6
Add the very well drained spinach to the saute pan (I squeeze it and use a fine mesh sieve to insure minimal water remains); heat through; set aside.
7
In a deep bowl, whisk eggs, milk and half-and-half until very well combined and bubbly; add the salt, pepper, cayenne and nutmeg; whisk to combine.
8
Place half the spinach-ham-onion-broccoli mixture in the bottom of the baking pan, spreading it out so that it is evenly distributed.
9
Sprinkle half the cheddar cheese over this; then, pour half the egg mixture over.
10
Next, spoon in the remaining spinach mix into the baking pan; pour the rest of the egg mix over that, and top with the remaining cheddar.
11
Carefully place the baking pan onto a cookie sheet (to catch any spills during baking), and put everything in the oven.
12
Bake for between 35 and 45 minutes, until the top is golden-brown and the center is semi-solid.
13
Allow to cool for at least 20 minutes before cutting.
.
About
Easy and a great make-ahead breakfast item. If making in advance, simply reheat in a warm oven or microwave until just heated through (too long will make for a dry and/or rubbery quiche).
Yield:
4 to 6 servings
Added:
Tuesday, October 5, 2010 - 8:53pm
